What a wonderful dense sponge cake soaked in syrup! So juicy and full of flavors that is irresistible with a nice cup of tea or coffee – well, it is delicious any time. Try it as a wedding cake, too!
Serves: 10-12 Prep. time: 20′ Cooks in: 50′ Ready in: 1h + 10′
For the cake
1 cup sugar
1 cup self rising flour
1 cup coarse semolina flour
½ cup fine semolina flour
2 tbsp baking powder
1 cup milk
1 lemon, zested
1 tsp vanilla extract
For the syrup
5 cups sugar
4 cups water
2 tsp vanilla extract
1 lemon, juice
1 tbsp butter
For the syrup: Boil water and sugar in a small pan on medium heat, stirring until sugar dissolves. Stir in vanilla and boil for 10 minutes. Stir in lemon juice and remove pan from heat. Add butter, stir to melt and allow to cool.
Preheat oven at 175οC/fan. In your stand mixer mix all ingredients on medium speed for 10 minutes until fluffy.
Brush a square or rectangle tin with a butter and pour cake mix in. Even the surface using a spatula and bake for 45-50 minutes or until cake is nicely colored, baked evenly and a knife comes out clean when inserted. A light crust should form on the surface.
Allow to cool for 5 minutes out of the oven, cut in square or diamond shapes, and drizzle with half syrup using a table spoon. When revani absorbs syrup, then drizzle with remaining syrup following the same technique. Allow syrup to be absorbed. serve with a dollop of vanilla ice cream and some sour cherry spoon sweet.
Photo: Anastasia Adamaki – Food styling: Antonia Kati
Και η συνταγή στα εληνικά: Ραβανί αμμουλιανιώτικο